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OYSTER PUDDIN' (aka SCALLOPED OYSTERS)

Several years ago one of my aunts served this at a family Christmas dinner. It's been a favorite of mine ever since. (You know how pirates are about thier oysters!) Mine is a little different then her's. For one thing I use more oysters than the similar recipes I've seen.

2 Pints Oysters (Liquor Reserved)
3/4 Cup Butter
2 1/2 Cups Bread Crumbs
3/4 Cup Cream
1 Tbsp Worcestershire Sauce
1/2 Teaspoon salt
1/2 Teaspoon Old Bay
1/2 Teaspoon Black Pepper
1/4 Celery Salt
Tabasco

Drain oysters saving 1/2 a cup of the liquor (oyster juice). Melt butter and combine with the bread crumbs and Old Bay.

In a deep 8 to 9 inch pan put a layer of bread crumbs, then a layer of oysters and a pinch of pepper. Repeat 2 or 3 times until the oysters are used up saving about 1/2 cup of bread crumbs.

Mix the cream, 1/2 cup of reserved liquor, salt, celery salt, Worcetershire, and a dash of hot sauce. Pour over oysters and top with the rest of the bread crubs. Toss in your oven pre-heated to 350°s. Bake for about 40 minutes or until the top is a nice golden brown. Let sit for about 10 minutes before serving.